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Oatmeal Blueberry Pancakes
These pancakes are packed with fiber and antioxidants, making them an ideal choice for a healthy breakfast on National Pancake Day. The use of oatmeal provides slow-releasing carbohydrates, which help maintain energy levels without spiking blood sugar.
Ingredients:
- 1 cup rolled oats
- 1 cup milk or a milk substitute
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 cup fresh blueberries
- A pinch of salt
- Coconut oil or cooking spray for frying
Steps:
- In a large bowl, soak the oats in milk for 10-15 minutes until they soften.
- Add the egg, vanilla extract, baking powder, and salt to the soaked oats. Mix until well combined.
- Gently fold in the blueberries.
- Heat a non-stick pan over medium heat and lightly coat with coconut oil or cooking spray.
- Pour small amounts of the batter onto the pan to form pancakes, cook for 2-3 minutes on each side or until golden brown.
- Serve warm with a dollop of Greek yogurt or a drizzle of honey.
Whole Wheat Banana Pancakes
Bananas add natural sweetness, while whole wheat flour increases dietary fiber. This recipe skips refined sugars and uses the banana to provide both moisture and sweetness.
Ingredients:
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 large banana, mashed
- 1 teaspoon vanilla extract
- Coconut oil or non-stick spray for frying
Steps:
- Combine whole wheat flour, baking powder, and salt in a bowl.
- In another bowl, mix almond milk, mashed banana, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet over medium heat and coat with oil or spray.
- Pour batter onto the skillet and cook until bubbles form on the surface; flip and cook for another 1-2 minutes.
- Enjoy these pancakes with your favorite fruits or a sprinkle of cinnamon.
Quinoa and Chia Seed Pancakes
Quinoa and chia seeds are protein-rich ingredients that also contain vital vitamins and minerals. These pancakes are a fantastic source of nutrients that promote weight loss and boost overall health.
Ingredients:
- 1 cup cooked quinoa
- 2 tablespoons chia seeds
- 1 cup almond or oat milk
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon cinnamon
- Coconut oil or cooking spray for frying
Steps:
- In a large mixing bowl, combine the cooked quinoa and chia seeds with the milk. Allow the mixture to rest for 5 minutes for the chia seeds to absorb the liquid.
- Whisk in the egg, baking powder, cinnamon, and honey until well combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour the batter in small portions onto the skillet. Cook for about 3 minutes until bubbles form, then flip.
- Cook for an additional 2 minutes until golden and serve with fresh berries or nuts.
Almond Flour Pumpkin Pancakes
These low-carb and gluten-free pancakes are made with almond flour and pumpkin puree. Pumpkin is low in calories, rich in fiber, and filled with beneficial vitamins like vitamin A and C.
Ingredients:
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 tablespoon maple syrup
- Coconut oil for frying
Steps:
- In a bowl, mix almond flour, baking powder, cinnamon, and nutmeg.
- In a separate bowl, combine pumpkin puree, eggs, and maple syrup.
- Mix the dry ingredients into the wet ingredients until smooth.
- Heat a non-stick pan over medium heat and add a small amount of coconut oil.
- Scoop batter and pour onto the pan, cooking for 3-4 minutes until edges firm up, then flip and cook for another 2 minutes.
- Savor these delightful pancakes with a sprinkle of pumpkin seeds for crunch.
Spinach and Avocado Pancakes
Adding spinach provides an iron and vitamin boost, while creamy avocado provides healthy fats. These green pancakes are light and flavorful while being high in nutrients.
Ingredients:
- 1 cup spinach, steamed and chopped
- 1/2 avocado, mashed
- 1 cup whole wheat flour
- 2 eggs
- 1/2 cup almond milk
- 1 teaspoon baking soda
- A pinch of salt
- Olive oil for frying
Steps:
- Blend the spinach and avocado together until smooth.
- In a mixing bowl, combine the spinach mixture with eggs, olive oil, and almond milk.
- Add flour, baking soda, and salt, stir until just combined.
- Heat a skillet with a little olive oil, then ladle the batter forming pancakes.
- Cook for about 2-3 minutes on each side until golden brown.
- Serve with a poached egg on top or a light spread of hummus.
Cottage Cheese and Sunflower Seed Pancakes
Cottage cheese adds protein and creaminess. Paired with nutrient-dense sunflower seeds, these pancakes are both filling and nutritious.
Ingredients:
- 1 cup cottage cheese
- 1/4 cup sunflower seeds
- 3/4 cup rolled oats
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla essence
- Cooking spray or butter for frying
Steps:
- Combine cottage cheese, oats, eggs, sunflower seeds, salt, and vanilla in a blender or food processor. Blend until smooth.
- Let the batter sit for 5 minutes to thicken.
- Heat a non-stick skillet over medium heat and apply cooking spray or butter.
- Pour batter onto the skillet and cook until the edges set and bubbles form. Flip and cook on the other side until golden.
- Top with a handful of mixed berries or sliced almonds before serving.
